Name: Roasted Pumpkin & Lentil Salad with Yoghurt & Feta Dressing
Prep time: 10 min
Cook time: 25 min
Yield: Makes 4
Ingredients: 400 g prepared pumpkin*, cut into thin wedges; 1 medium red onion, cut into wedges; 1 tsp Gregg's Ground Cumin; 1 tsp Gregg's Ground Coriander; 1 Tbsp olive oil; ½ cup (125g) Greek Style Natural unsweetened Yoghurt; 50 g feta, crumbled; Handful mint leaves, chopped; Juice ½ lemon; ½ x 120g bag baby spinach leaves; 400g can Wattie's Lentils in Springwater, rinsed and drained

This fresh salad is perfect for anytime of the year, beautifully served “deconstructed” style on a board or a platter with dressing on the side to accommodate those who may be dairy free.

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Makes 4

Prep Time 10 minutes

Cook Time 20-25 minutes

Easy

Ingredients

400 g prepared pumpkin*, cut into thin wedges

1 medium red onion, cut into wedges

1 tsp Gregg's Ground Cumin

1 tsp Gregg's Ground Coriander

1 Tbsp olive oil

½ cup (125g) Greek Style Natural unsweetened Yoghurt

50 g feta, crumbled

Handful mint leaves, chopped

Juice ½ lemon

½ x 120g bag baby spinach leaves

400g can Wattie's Lentils in Springwater, rinsed and drained

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Preheat oven to 190°C (fan assisted). Place the prepared pumpkin and red onion in a bowl. Toss through Gregg's Ground Cumin, Gregg's Ground Coriander and olive oil. Transfer to a baking tray lined with baking paper. Roast for 20-25 minutes, until pumpkin is tender. Remove from oven and allow to cool for 10 minutes.

Step 2

Prepare the yoghurt dressing by mixing together the yoghurt, crumbled feta, mint and lemon juice.

Step 3

Transfer roasted vegetables to a large bowl or platter. Carefully toss through Wattie's Lentils and baby spinach leaves. Drizzle over the dressing and serve.